There’s something deeply nostalgic — and utterly delightful — about homemade sourdough Pop Tarts. Especially when you shape them into hearts and fill them with wild strawberry preserves for Valentine’s Day.
We made ours with Bonne Maman wild strawberry jam because it’s bright and beautiful and readily available here in London where we are visiting, but use any jam you love — raspberry, apricot, blackberry, whatever you’re craving.
These have a buttery, flaky crust thanks to a simple dough that can be made with sourdough discard (for flavor) or without it. Either way, they come out golden, tender, and irresistible.
PrintHeart-Shaped Sourdough Pop Tarts (With or Without Discard)
Homemade Sourdough Pop Tarts (With or Without Discard)
- Prep Time: 35
- Cook Time: 25
- Total Time: 1 hour
- Yield: 8 Pop Tarts
- Category: Breakfast
- Method: Baking
Ingredients
Pastry Dough
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16 tablespoons cold butter (2 sticks), shredded into the flour for extra flakiness
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2 ¼ cups all-purpose flour
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2 tablespoons granulated sugar
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½ teaspoon salt
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½ cup sourdough discard (optional — but adds great flavor)
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¼ cup cold water (plus up to ¼ cup more if needed)
Egg Wash
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1 large egg
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1 tablespoon heavy cream
Jam Filling
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8 tablespoons jam (about 1 tablespoon per tart)
Strawberry Glaze
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1 cup powdered sugar
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2 tablespoons jam
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2 tablespoons heavy cream
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Sprinkles (optional)
Instructions
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Mix the dry ingredients. In a large bowl, whisk together the flour, sugar, and salt.
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Add the butter. Using a box grater, shred the very cold butter directly into the flour mixture. Toss gently so the shreds get coated in flour — this helps create a flaky crust without overworking the dough.
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Add the sourdough & water. If using sourdough discard, stir it together with the cold water and add to the flour mixture. If you’re skipping discard, just add cold water a little at a time until the dough comes together.
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Form the dough. Gently mix with your hands until it just forms a shaggy dough. Add a splash of extra cold water if it’s too dry. Don’t overwork it.
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Chill. Divide into two disks, wrap, and refrigerate for at least 1 hour (up to 3 days).
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Shape. Preheat the oven to 350°F (175°C). Roll out one disk on a floured surface to about ⅛-inch thick. Cut into heart shapes (or rectangles if you prefer).
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Fill. Place half the shapes on a parchment-lined baking sheet and spoon about 1 tablespoon jam into the center of each.
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Top & seal. Top with matching hearts. Press edges gently and seal with a fork. Chill on the baking sheet in the fridge for 20 minutes — this helps them hold their shape.
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Egg wash. Whisk together the egg and heavy cream and brush over the tops. Use a toothpick to make a few tiny holes in each so steam can escape.
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Bake. Bake for 25–30 minutes, until golden brown.
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Cool & glaze. Let cool completely. Whisk together powdered sugar, jam, and heavy cream to make a glaze. Spoon over cooled pop tarts and add sprinkles if you like.
Notes
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Shredded butter = giant flaky layers. It’s worth the extra step.
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Sourdough discard adds gentle tang but isn’t required.
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Keep everything cold for the best texture.
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These freeze beautifully before glazing.
Notes From My Kitchen
Shredded butter = giant flaky layers. It’s worth the extra step. Sourdough discard adds gentle tang but isn’t required. Keep everything cold for the best texture. These freeze beautifully before glazing.
Heart-shaped for Valentine’s Day — or classic rectangles any other morning — these pop tarts feel special without fuss.
Now that’s BombDiggity. ❤️
